The recipe
Lore
Crystelle’s slice has a clear flavour architecture even without a public formula: sharp yuzu, creamy coconut, and the roasted depth of black sesame. In a semifinal patisserie setting, those flavours also have to survive a format that exposes every edge and layer. The handshake is verified; the research pass does not preserve the exact sponge, insert, mousse, or finish.
Source note
Public recreation / fan method — not the baker’s original formula. https://www.relaxedrecipes.com/all-recipes/yuzu%2C-coconut-and-black-sesame-slices.
Ingredients
- yuzu curd; coconut-black-sesame dacquoise; black-sesame joconde; white-chocolate coconut buttercream; ganache and sesame brittle
Method
- Cook and chill curd. Bake thin dacquoise and joconde sheets. Make Swiss meringue buttercream with white chocolate, coconut and sesame. Layer, ganache, chill overnight, cut and finish with cream and brittle.
Baker’s tips
Keep the components cool where directed and serve at the texture described by the source.
